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Roasting table
Type of meat Quantity Ovenfunction
Shelf
position
Temper-
ature
°C
Time
Hours
mins.
Beef
Pot roast 1-1.5 kg
Conven-
tional
1 200-250 2:00-2:30
Roast beef or fillet
per cm. of
thickness
- rare
per cm.
of thickness
Rothi-
therm
1
190-
200
1)
0:05-0:06
- medium
per cm.
of thickness
Rothi-
therm
1 180-190 0:06-0:08
- well done
per cm.
of thickness
Rothi-
therm
1 170-180 0:08-0:10
Pork
Shoulder, neck, ham
joint
1-1.5 kg
Rothi-
therm
1 160-180 1:30-2:00
Chop, spare rib 1-1.5 kg
Rothi-
therm
1 170-180 1:00-1:30
Meat loaf 750 g-1 kg
Rothi-
therm
1 160-170 0:45-1:00
Porkknuckle (pre-
cooked)
750 g-1 kg
Rothi-
therm
1 150-170 1:30-2:00
Veal
Roast veal 1 kg
Rothi-
therm
1 160-180 1:30-2:00
Knuckle of veal 1.5-2 kg
Rothi-
therm
1 160-180 2:00-2:30
Lamb
Leg of lamb, roast
lamb
1-1.5 kg
Rothi-
therm
1 150-170 1:15-2:00
Saddle of lamb 1-1.5 kg
Rothi-
therm
1 160-180 1:00-1:30